Djaj Mqualli (Chicken, Olive, and Lemon Tagine) . . .

Tagine, the Moroccan stew, shares its name with the terra–cotta pot it's traditionally cooked in, whose neat conical lid
promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.

SERVES 6

Ingredients:

3 tbsp. olive oil

6 whole chicken legs

Kosher salt and freshly ground black pepper, to taste

2 large yellow onions, sliced

2 tbsp. ground coriander

2 tsp. ground white pepper

2 tsp. ground ginger

1 tsp. ground turmeric

½ tsp. crushed saffron threads

1½ cups chicken stock

6 oz. green olives, cracked

2 tbsp. unsalted butter

1 tbsp. finely chopped parsley

2 tsp. finely chopped cilantro

2 jarred preserved lemons, cut into slices

Instructions:

Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and
cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with
stock; boil. Bake chicken, covered, until tender, 35 to 40 minutes. Stir in olives, butter, parsley, cilantro, and lemons into pot, and cook for 6 minutes. Serve with rice or
flatbread.